I agree with the young buck. My antelope last year falls
into this category. It was flavorful and tender.

I like elk meat the best. I try to pick out a smaller
cow. Not a yearling but a full grown cow that's not the
lead cow. My elk meat has always been good.

I think the most important part is how it is taken care
of in the field. I try to field dress the animal as soon
as possible after the shot paying close attention not to
cut or break the bladder and not getting any urine or
other split open guts on the meat. If it's real hot I
skin in and get it to town and in a cooler as soon as
possible.

Wing master

I have always considered myself to be quite the bullshitter, But ocasionally it is nice to sit back and listen to a true professional......So, Carry on.

I prefer a basket rack buck or dry doe, 1 1/2 to 2 1/2 yrs old. I will normally only take a doe, early before rut, a doe in season, can be worse than rutting buck.

The best tasting deer, I've ever had, was an older buck in rut, but with only one nut. He was as fat, as a prime steer, but had decent flavor, without being tough. At home, we often cut a four or five year old cull bull (either didn't throw good calves or was lazy)and dumped the feed to him, a month before butchering, very good eating, huge steaks with great marbling.

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